A Taste of the Past

The cooking lessons that stick with us are rarely the ones we read in books or learn through blog posts or YouTube videos. They’re the ones we pick up as we spend time with good cooks in the kitchen. Dorothy Kalins, founding editor of Saveur magazine, calls the people who pass on their cooking wisdom her Kitchen Whisperers. Consciously or not, they help make us the cooks we are—and help show the way to the kind of cooks we have the potential to become. She has put her stories into a book, The Kitchen Whisperers, a beautifully written tribute to the people who teach us to cook and guide our hands in the kitchen.Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!A Taste of the Past is Powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Although there is archeological evidence and historical writings about olive oil in the ancient world, the popularity, demand, and production of olive oil as we know it today has a very recent history. The designation of Extra Virgin did not occur until 1960, which was the beginning of the modern era for olive oil. Prof. Carl Ipsen from Indiana University, who recently won the Sophie Coe award for writing in food history, shares his research and insights on this episode all about olive oil.If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.A Taste of the Past is Powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

While creating and producing the hit series Diners, Drive-Ins, and Dives, David Page dove deep into the world of American food. His new book, Food Americana, is an exploration and celebration of the foods Americans love and call their own. Page looks at the foods’ history, its evolution, and uncovers the people and stories behind the food. Tune in and "learn how Americans have formed a national cuisine from a world of flavors."Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!A Taste of the Past is Powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Like the intricate pattern of intersecting lines of an ornamental Arabesque pattern, so are the roots of the Arab cuisine intertwined. Reem Kassis has researched Arabic food for many years and wrote her first book, The Palestinian Table, about the classic dishes. As her research continued she studied how the cuisine has evolved over the course of history with so many influences of the everchanging region. Her new book, The Arabesque Table, presents a more modern take on many of the dishes that are rooted in the historic origins of the food of the Arab world and still represent a national cuisine.Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!A Taste of the Past is Powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

World-famous artisan bread authority and author Peter Reinhart recently shifted his focus to another form of yeasty dough, Pizza. He has launched a new podcast on Heritage Radio Network all about it, called PIZZA QUEST, where he meets all of the best pizza makers. On this episode, Linda gives you an opportunity to meet Peter and learn about his obsession and how he got there.Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!A Taste of the Past is Powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

While it's enjoyed throughout the US, barbecue has long been recognized as southern cooking. But the originators of barbecue have not been given their culinary due. The African American culture has been largely ignored as the progenitor of the culture of barbecue as author and soul food scholar Adrian Miller is quick to point out in his new book, Black Smoke: African Americans and the United States of Barbecue (University of North Carolina Press, 2021.) The merits of sauces and styles can be discussed from shore to shore, but that may not be as essential as correcting the narrative itself. As Miller explains it, Barbecue is American food with southern roots from plantation slave pitmasters sharing their flavors and fire.Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!A Taste of the Past is Powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

There has been a resurgence in the cocktail culture of the pre-Prohibition period and the MadMen era. And whether mixing at home, cocktails-to-go (outside) from a restaurant or bar, or the new kid on the block: ready to drink cocktails in a can, there has been a definite uptick in the spirits market. Author and spirits writer Kara Newman shares her views and observations and answers Linda's questions about the origins of Pimm's.Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!A Taste of the Past is Powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Gypsies, Romani, Gitano - these are all names used to identify the ethnic group of Roma throughout Europe, of which there are more than 750,00 living in Spain. Food writer Valerio Farris learned about the cuisine of the Spanish Roma and the importance of preserving their recipes and culture by cooking with Roma people in and around Barcelona.Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!A Taste of the Past is Powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Authentic products by artisan producers are worth protecting. Beatrice Ughi, founder and president of the food importing company Gustiamo talks about the fake and adulterated products passing as "Made in Italy", and shares her passion for keeping it real.Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!A Taste of the Past is Powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Culinary historian and foremost expert on the food and foodways of the African Diaspora, Dr. Jessica B. Harris, joins Linda to talk about The Legacy Quilt, the centerpiece of a project celebrating Black contributions to American cuisine. It's all part of a major exhibition at the Museum of Food and Drink --MOFAD-- entitled, African/American: Making the Nation's Table, whose opening was delayed by COVID-19.Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!A Taste of the Past is Powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.